Ginger Chicken Stir-Fry Recipe Serves: 4
Prep Time 15 minutes
Cook Time 12 minutes

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 230
Calories from Fat 80
Total Fat 9 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 540 mg
Total Carbs 10 g
Dietary Fiber 3 g
Sugars 3 g
Protein 28 g
Vitamin A 160 %
Vitamin C 120 %
Calcium 15 %
Iron 8 %

Ginger Chicken Stir-Fry


  • 1 cup reduced sodium chicken broth
  • 1 Tbsp. reduced sodium soy sauce
  • 2 tsp. cornstarch
  • 1 tsp. lemon juice
  • 1/2 tsp. ground fresh ginger
  • 1 lb. boneless, skinless chicken breasts, thinly sliced
  • 4 Tbsp. Country Crock® Calcium plus Vitamin D
  • 4 cups broccoli florets
  • 1 cup sliced carrots
  • 1 small onion, chopped
  • 1/4 cup chopped fresh cilantro


  1. Combine broth, soy sauce, cornstarch, lemon juice and ginger in small bowl; set aside. Season chicken, if desired, with salt and ground black pepper.
  2. Heat 2 tablespoons Country Crock® Calcium plus Vitamin D in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; set aside.
  3. Melt remaining 2 tablespoons Spread in same skillet and cook vegetables, stirring occasionally, 4 minutes or until crisp-tender. Stir in broth mixture. Bring to a boil over high heat. Reduce heat to medium and return chicken to skillet; heat through. Sprinkle with cilantro, then toss. Serve, if desired, with hot cooked brown rice.
  • Also terrific with Shedd's Spread Country Crock® Spread.
  • TIP: Feel free to substitute any of your favorite vegetables for the ones listed, such as zucchini, mushrooms, corn and/or green onions.

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